It's delicious and simple to eat Northeast Sauerkraut White Meat Hotpot, Old Beijing Copper Pot, Beijing sheep scorpion hot pot, Chongqing Butter Hotpot and Chengdu Fish Head Hotpot in winter.

1. Northeast Sauerkraut Hot Pot with White Meat: Sauerkraut Hot Pot is a traditional Manchu food custom popular in Northeast China, which combines the characteristics of freshness, fragrance, smoothness and tenderness with balanced nutrition. The traditional copper pot with charcoal fire along the big edge is placed on the special support of brazier, with boiling delicious chicken soup as the base, homemade pickled cabbage shreds from northeast and northeast, supplemented by specialty oysters and dried seaweed.

2. Old Beijing copper pot hotpot: The correct way to open the old Beijing hotpot is to rinse the meat first and then rinse the vegetables. Mix it with the delicious white water soup base, add some radishes and vermicelli, which makes people memorable.

3. sheep scorpion hot pot, Beijing: The sheep keel is the most nutritious and delicious part of the sheep, which can be easily controlled by a light and spicy soup base. Sprinkle a handful of coriander to taste, and the aroma is overflowing.

4. Chongqing Butter Hotpot: Spicy, delicious and heavy-tasting heavy oil are the essence of Sichuan-Chongqing Hotpot, which accords with most people's fantasy of food. The mellow fragrant bone soup and dozens of raw materials are processed and boiled layer by layer. Pick it up and put it in a special soybean and garlic oil dish, which is fragrant and attractive.

5. Chengdu Fish Head Hot Pot: This is a special hot pot in Chengdu, and fresh fish are killed now. Boiling red soup pot, cooked fresh fish head, tender and smooth meat. Caught in the dip bowl with a colander, the essence fish was fully mixed with the dip prepared with green pepper, chopped green onion and garlic paste, and all kinds of flavors rippled between your breath, bursting with happiness.